Last year at Rosh Hashanah, after baking a round challah, I had a little leftover dough. I used it to play around with some different braids, and to bake one teeny tiny challah for my 2 year old daughter. She thought it was the cutest thing she had ever seen, and ate it up right away. So this year we decided to bake two dozen tiny round challahs. They work well as dinner rolls, are perfect kid-size, and are great to throw in school lunches. Plus, the cuteness!!
Essentially all you have to do is bake a round challah as usual, but make them smaller and bake them for less time.
RECIPE:
Ingredients:
4.5 tsp active dry yeast
1/4 cup sugar
2 cups warm water
7 cups flour
3/4 cup oil
1/2 cup honey
1 TB salt
1 egg
Instructions:
1. Place yeast, sugar, and warm water in a small bowl and set aside.
2. Place flour, oil, honey, salt, and egg in a large mixing bowl.
3. Combine the contents of both bowls. Mix and knead together. Let rise for three hours.
4. Braid challah (see photos above.) Transfer to a baking sheet, cover, and let rise for three more hours.
5. Brush with a prepared egg wash.
6. Preheat oven to 350 and bake for 28 minutes.
Downlaod a FREE printable version of this challah braiding cheat sheet: HOW TO BRAID A ROUND CHALLAH WITH 4 STRANDS
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